Kugan akka
Epadi irukeenga, that bean poriyal with Peanuts Looks :slurp:
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Kugan akka
Epadi irukeenga, that bean poriyal with Peanuts Looks :slurp:
My dear friends, I am back from Singapore.
I was truly drenched in AMMA'S blessings.
Had a wonderful time, I had two hugs from AMMA.:happydance::happydance:
AMMA stayed in the Marina Bay Sands Hotel.
We too stayed in the same hotel to be with her.
No words to describe the feelings.
I prayed for all my friends and for also for the peace of the world.
Thanks my friends, for all your good wishes.
Groucho anneh, Rose75 , Dev, Selviem, Gulabjamun, NM, Tamby Jay and Tamby P.S.
Take care , Kugan98
Dear Jay tamby, I just saw your post. The carrot cake with eggs will be a bit different I am posting the recipe for you and dev. The icing is up to you.
You can omit if you do not like it. Thanks and take care, Kugan98
CARROT CAKE WITH EGGS
Ingredients:
2 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
A pinch of cinnamon powder
A pinch of nutmeg powder
A pinch of salt
¾ cup castor sugar
¾ cup packed brown sugar
3 eggs
¾ cup vegetable oil
1 tsp vanilla essence
2 cups grated carrots
½ cup chopped pineapple (optional)
½ cup chopped cashew nuts or almonds
¼ cup sultanas
FOR ICING: If needed.
1 pkg cream cheese 250 grms
¼ cup butter softened
½ tsp vanilla 1 cup sugar
Method:
Grease and flour a 13x 9 inch cake pan.
Preheat the oven 180 degrees C for 10 minutes.
In a large bowl, sift the flour, baking powder, baking soda,
cinnamon powder, salt and nutmeg.
In a separate bowl, beat the eggs with the oil, vanilla essence,
Add in the castor sugar and brown sugar, until smooth.
Now add in the sifted flour and stir until well moistened.
Stir in the carrots, nuts, sultanas and pineapple if using.
Pour the mixture in the prepared pan.
Bake in centre of the oven for about 40 minutes or till
the cake is done. OR a cake tester inserted in the centre
comes out clean. Let it cool in pan on a rack for about 15 minutes.
Remove the cake from the pan, let it cool completely.
ICING:
In a bowl beat the cream cheese with butter until smooth.
Beat in icing sugar, one third at a time, until smooth.
Add in the vanilla essence.
Spread over the top of the cake.
http://farm6.static.flickr.com/5253/...80eb6ab52c.jpg
Here is a simple butter cake for all.
BUTTER CAKE EGGLESS
Ingredients:
200 grms all purpose flour
100 grms milk powder
2 tsp baking powder
1 tsp baking soda
160 grms powdered sugar
100 grms butter
½ cup curds at room temperature
½ cup milk
½ cup water
A tinge of yellow colour
Method:
Grease a cake pan and flour it.
Preheat your oven 160 degrees C for about 10 minutes.
Sift the flour, baking powder, baking soda , milk powder together.
Combine the curds, water and milk together.
Beat the butter until soft, add in the vanilla essence.
Add in the sugar little by little and beat well.
Now fold in the dry ingredients into the butter mixture,
alternately add in the liquid ingredients.
Start and end with the flour.
Pour the cake mixture into the greased baking pan.
Bake for about 40 minutes, or until the cake tester,
comes out clean. Remove the pan and let it cool for about 10 minutes.
Remove the cake from the pan and cool it on a rack.
http://farm6.static.flickr.com/5105/...a63580e1_z.jpg
http://farm6.static.flickr.com/5068/...6492f1d5c8.jpg
Well my friends a little tips to check your cakes:-D
TIPS TO CHECK FOR CAKES.
Set a timer for 5 minutes less than the time given in the recipe.
If the cake is not done return to the oven to finish baking.
WHEN THE CAKE IS DONE:
A fully baked cake will spring back when touched in the center.
The cake also draws away from the side of the pan.
A cake tester or a toothpick inserted in the center comes out clean.
The fresh aroma of butter and sugar wafting out of the oven, signals
you to check the cake, so trust your nose.
When you remove the cake from the oven, the structure is set.
But the structure will be fragile. So let the cake stand in the pan
on a rack for about 10 to 15 minutes.
Then run a knife around the edge of the cake.
Then place the rack over the pan and invert cake onto the rack.
Let the cake cool completely.:smokesmile:
Kugan welcome , how was your trip? I am sure you are very happy. I can see it in your post. Kugan you are great, at once you have posted two cakes. Both look very yummy. Also thanks for your tips. I have learned a lot from you for cake baking. Keep up the good work Kugan. Thanks.
kugan,
welcome back. thanks for ur prayers.
cakes looks so tempting. feel like eating from the photo.
made beans poriyal with peanuts. very tasty.
kuganka,welcome back.
Butter cake looks awesome kuganka.
Chance illa ! very moist and yummy!
Kugan so happy to see you again. Well you have come back with a bang with two nice cake recipes.
Yes, feel like pinching the cake from the picture. Thanks Kugan. You could have rested for few days, but this shows your dedication to the thread. You are great Kugan. Rose75
Gulabjamun, Selviem, Aarthii and Rose75, thanks for all your compliments.
Glad you all liked the cake and the beans poriyal.
Thanks and take care, Kugan98
Friends, there are many ways to cook brinjals. This is the Malaysian style.
You can even cook chicken this way. Only thing is that, you have to marinate the chicken in ginger and garlic paste, then deep fry it before , doing it the way the brinjals are done. Thanks, Kugan98.
BRINJALS IN SOY SAUCE
Ingredients:
500 grms long purple brinjals
50 grms big onions sliced
20 grms garlic sliced
10 grms ginger cut into match sticks
3 green chillies, slit 4 and cut across
2 red chillies, slit 4 and cut across
2 tsp soy sauce
1 tsp thick soy sauce
1 tsp vinegar
¼ cup water
A pinch of sugar
A pinch of salt
Oil
Method:
Slit the brinjal into 4, then cut into 6cm in length.
Heat oil in a non-stick pan and shallow fry the cut brinjals.
Remove when the brinjals are light brown in colour.
Heat little oil in the same pan, add in the onions, garlic,
ginger, green and red chillies. Sauté well.
Now add in the thick soy sauce, thin soy sauce, vinegar, salt
sugar, and the 1/4 cup of water. Let it come to a boil.
Now add in the fried brinjals and mix well.
Remove and serve with rice.
http://farm6.static.flickr.com/5056/...fbc7f256_z.jpg
welcome back,K!!!...:)
Ella recipesum super yummya irukku... I made ur jigar thanda to beat the summer heat... super yummy... sabja seeds illamal thaan senjen...I used scrambled china grass instead...
K, do u have a recipe for tomato ka salan/ brinjal ka salan?..
Kugan, welcome back. So glad you got Amma's blessings...I feel like I got it too, through you.
Thanks Dev, for your nice post. Glad that you enjoyed the jigar thanda.
Why did you not tell me that you do not get sabja seeds in India?:banghead:
I could have brought for you some.
Dev, as for the brinjal ka salan and tomato ka salan.
I normally will cut the long brinjal into thick strips.
The correct method is to slit into 4 a small brinjal. I feel the gravy will not go into the brinjal to make it tasty. Anyway I have done both methods.
I will post the recipe for you soon, also the tomato ka salan.
Thanks and take care, Kugan98
Thanks Lakme for your beautiful post. I wrote down all my forum friends names and prayed for all of you all. I asked AMMA to BLESS each and every family.
I am sure you would have been blessed by AMMA. She is great.
Thanks and take care Kugan98
There are many ways to do this dish. This is how I do.
You can use whole small brinjals, cut into four but with the stalk intact.
I usually make the gravy a bit thinner when I use whole brinjals.
I am posting both the pictures for you to see. Thanks, Kugan98
BRINJAL KA SALAN
250 grms brinjals cut into thick strips
2 onions chopped
1 tsp ginger paste
1 tsp garlic paste
1 tsp chillie powder
1 sprig curry leaves
1 green chillie cut into strips
½ cup thick tamarind juice from lime sized ball.
To Temper:
3 tbs oil
½ tsp fenugreek seeds
¼ tsp cumin seeds
¼ tsp mustard seeds
¼ tsp aniseeds
A pinch of ajwain seeds
To Roast And Grind:
1 tsp coriander seeds
1 tsp sesame seeds
2 tbs grated coconut
1 tbs of ground nuts.
Method:
Cut the brinjals into thick strips. Deep fry for about 5 minutes.
Remove and keep aside.
Heat oil in a wok, add in the tempering one by one.
Fry them for a minute, add in the curry leaves.
Now add in the chopped onions and sauté well.
When the onions turn limp, add in the ginger, garlic paste.
Add also the salt and chillie powder, green chillie and fry well.
Now add in the tamarind juice and cook well till the raw smell goes.
Add in the ground paste and fry for about 4 minutes.
Now add in the fried brinjals, and little water to form thick gravy.
Simmer for about 5 minutes, remove and serve.
Whole Brinjals:
http://farm6.static.flickr.com/5146/...1c4e74d7a3.jpg
Thick Brinjal Strips:
http://farm6.static.flickr.com/5226/...9df6367d49.jpg
Brinjal Salan looks heavenly!!!... with ajwain seeds, sesame,groundnuts n stuffs... will try it tomorrow...
Tomato salan - is the recipe the same... just use tomato in place of brinjals?
So sweet of u Kugan... Thanks a lot to u and Amma...:)Quote:
Originally Posted by kugan98
Welcome back, K sis :) I'm glad that your wish of getting the blessings of Amma was granted. Thanks for praying for all of us too, that's really kind of you.
I wanted to do the eggless carrot cake last weekend, but had a family emergency, so decided to postpone it to this weekend. But to my surprise, you even posted the non-veg carrot cake recipe as well. I'm not sure how you're able to post the recipes so fast, that too with the Singapore trip in between. Thanks a lot sis, God bless you :)
Dev, thank you very much for your nice post.
Well the tomato ka salan is a wee bit different.
We have little bit more ingredients for that.
I will post it soon for you.
Tomorrow I thought of posting a keerai rasam for
my Groucho anna.:yes:
Thanks and take care, Kugan98
Jay tamby, thank you very much for your nice post.
So sorry to hear about the incident in your house.
Hope everything is alright.
Jay tamby, if you can get a chance, do visit, when AMMA comes to your place.
The eggless and with eggs, the cakes differ a bit.
Thats why I posted the recipe for you.
Since you wanted to bake it in the weekend,
I did not want to disappoint you without the recipe.
Thanks and take care, hope the cake turns out well for you.:frightened:
Kugan98:-D
True, Dev and Kugan, we all lead such busy stressful lives, we need blessings from saints and elders!Quote:
Originally Posted by dev
Kugan, the brinjal salna looks great-I'm going to try this week. Also need to look thru all your tofu recipes...
Thanks Lakme, I felt so energised after AMMA's hug.
Lakme, we have many tofu recipes in our thread.
The only sad thing is that it will take hours to locate it:angry2:
Thanks and take care, Kugan98
Here is another simple Malaysian brinjal sambal recipe.
Try it out. Thanks, Kugan98
BRINJAL SAMBAL
Ingredients:
3 long brinjals, any colour, slit into two and cut across
2 tsp tamarind paste
2 small shallots
3 fresh red chillies
1 pip of garlic
1/2 a red tomato
2 tbs oil
1 tsp brown sugar or more to taste
Salt to taste
Method:
Grind the fresh red chillies, shallots, tomato and garlic fine.
Heat the oil in a wok, add in the ground ingredients.
Sauté them well till the oil separates.
Add in the tamarind paste, little water.
Let the sauce simmer for a minute.
Add in the cut brinjals, brown sugar and salt.
Cook till the brinjals are tender.
Remove and serve with rice.
http://farm6.static.flickr.com/5298/...41853788_z.jpg
What happened to all my friends?
Suvai, Aarthii, Selviem, bkarthika, Madu shree, Sudha and all the rest of them:huh:
Groucho anna I am posting a keerai rasam recipe for you.
Very tasty and nice.
Dev, I am posting the tomato ka salan recipe for you.
It was taught to me by a North Indian aunty, living near by.
A bit trouble to make, but the taste is yummy.
If you find it troublesome, you can just cut the tomatoes and add.
Any way try it out Dev. Thanks, Kugan98
KEERAI RASAM OR SOUP
Ingredients:
(A)
½ cup too dal soaked
250 grms seeru keerai or molai keerai cut into pieces.
4 garlic pips
6 shallots
2 tomatoes chopped
½ tsp turmeric powder
Little salt to taste
2 green chillies slit into 4
½ tsp cumin seeds }
½ tsp black pepper } both ground into coarse powder
1 tbs coriander leaves chopped
1 sprig curry leaves
Lime juice to taste
1 tsp oil
½ tsp cumin seeds
2 pinches of asafoetida powder
Method:
You can either put all the ingredients of (A) and pressure cook for
2 whistles, or boil the toor dall in a pot, add all the other ingredient
and cook the vegetables till done.
When cool, use a mathu and mash it up. Or use the whipper blade
And grind it to a coarse paste. NOT FINE.
Now add the ground ingredients into a pot.
Add enough water to make rasam. Add in the green chillies
salt, the coarsely ground pepper and cumin seeds.
Coriander leaves, and curry leaves. Let it come to a nice boil.
Taste for salt, off the stove and add in lime juice to taste.
Lastly add the oil in a pan, add in the asafoetida powder
and the cumin seeds, let it splutter and pour it on the keerai rasam.
You can drink it as a soup or add to rice as rasam.
A very nutritious rasam:thumbsup:
http://farm6.static.flickr.com/5308/...94780033_z.jpg
TOMATO KA SALAN
Ingredients.
5 small round tomatoes
3 green chillies pounded
1 big onion chopped
1 tsp ginger paste
1 tsp garlic paste
½ tsp cumin powder
1 tsp coriander powder
1 tsp red chillie powder
A pinch of turmeric powder
1 tsp tamarind paste mixed with ½ cup of water
½ tsp sugar
Salt to taste
To Roast And Grind:
2 tbs sesame seeds
1 tbs of grated coconut
¼ cup peanuts
2 tbs oil
½ inch cinnamon stick
2 cloves
2 cardamom pods
1 tsp cumin seeds
Little cut coriander leaves.
Method:
Cut the tomato tops, like a cover. Scoop out the pulp.
Now mix the pulp with the pounded green chillies.
Keep them aside.
Heat oil in a flat non stick pan. Add in the cumin seeds, cloves,
cardamom pods and the cinnamon stick.
When the spices splutter, add in the chopped onions. Sauté well.
Add in the ginger garlic paste, fry well.
Now add in the turmeric powder, cumin powder, coriander powder
and the red chillie powder. Keep stirring it for about 5 minutes.
Now add in the tomato pulp green chillie mixture. Stir fry well for 2 minutes.
Now add in the ground paste, tamarind juice, sugar and salt.
Cook for about 5 minutes stirring all the time.
Once the gravy boils, place the tomato shells in the pan. Fill the tomatoes
with the gravy. Allow the tomatoes to be cooked with the hot gravy.
Do not over cook the tomatoes. The tomatoes should be whole, but cooked.
Garnish with cut coriander leaves and serve with rotis or cumin rice or any pulao.
THE TOMATO SHELLS:
http://farm6.static.flickr.com/5097/...12414c3768.jpg
TOMATO PULP WITH GREEN CHILLIE :
http://farm6.static.flickr.com/5137/...9e5e613996.jpg
TOMATO COOKING:
http://farm6.static.flickr.com/5223/...7e1af83819.jpg
TOMATO KA SALAN:
http://farm6.static.flickr.com/5172/...e0825018_z.jpg
This is the first time I'm hearing about Keerai Rasam. With the bad cold I'm having now, this now definitely looks tempting :)
Kugan, all your recipes are super,super.
Right I too have not heard about keerai rasam. Your tomato looks fantastic.
Also your brinjal sambal, very mouth watering. Thanks, thanks Kugan. Rose.
K, both the rasam and salan looks so good... I made the brinjal sambal today and it was yum!!!... sour,sweet n hot... super...I guess this sambal will go well with arisim paruppu sadham...
will try either of the salan for dinner today or tomorrow...
Kugan ennaatha solla, eppaddi solla:-D all the recipes are super.
I too tried the brinjal sambal, turned out so well and tasty.
My family nowadays really enjoy my cooking. Thanks Kugan
idho vanthutten kuganka.
Koncham busy agaitten.
Tomato ka salan looks great kuganka.
Thanks for the recipe kuganka.
Hi Kugan,
how r u? I hope u and all our k thread friends are in good health...I got some time to see the thread...I came to post my message...So many recipes posted....I have to try in this weekend only....Ok . Take care! Bye
Dev,
How r u? I want a small help from u...I dont know whether i can ask this question in this thread...If its wrong meand pls forgive me..I want to know Jewelry making classes conducted in Ukkadam area in coimbatore..One of my friend is there...She is very much interested in it...she asked me.Pls let me konw if u know anything abt this...Thanks in advance..
Thanks Dev, for your nice mail. Glad you enjoyed our Malaysian sambal.
Good to hear such nice feed backs.
Thanks tamby Jay, try the keerai rasam for your cold:-D
Rose, Gulabjamun, Aarthii and bkarthika.
Thanks for all your nice mail. Nice to know that friends are around.
bkarthika, no harm asking anything in this thread.
If you have any personal questions, you can always pm us.
We will reply to you. Happy cooking to all my friends.
Take care, Kugan98
I tried this simple bread pudding. The children loved it.
Thanks, Kugan98
BREAD AND FRUITS PUDDING
Ingredients:
3 cups milk
½ cup sugar
4 tbs custard powder
1 tsp vanilla essence
6 slices of bread
2 tbs butter
1 cup chopped fruits, e.g apples or strawberries
½ cup raisins
½ cup chopped cashew nuts or almonds
¼ tsp nutmeg
1 tbs butter for the cake tin
2 tbs Demerara sugar
Method:
Preheat the oven to 180 degrees C.
Brush an 8 inch pan with the 1 tbs butter.
Sprinkle with 1 tbs of Demerara sugar all over it.
In a small bowl, put the custard powder and mix with ¼ cup of milk.
Heat the remaining milk with the sugar on medium heat.
When the milk starts to boil, lower the flame and slowly mix
In the custard mixture, and cook until thick and smooth for about 2 minutes.
Keep aside.
Lightly toast the bread on both sides. Butter the bread and cut into 1 inch cubes.
Place these bread cubes in a large bowl.
Add in the cut fruits and the chopped nuts.
Pour in the prepared custard and toss to coat.
Pour the bread custard mixture in to the baking dish.
Sprinkle with the remaining demerara sugar.
Keep for about 10 minutes for the bread to be soaked.
Now bake in the oven for about 20 minutes.
Bake until the top is little crisp and toasted.
Remove and let the pudding rest for about 15 minutes.
Serve it alone or with a dollop of ice cream.
http://farm6.static.flickr.com/5146/...0fa37dc6_z.jpg
kuganka,bread and fruits pudding looks awesome!
thanks kuganka.
Quote:
Originally Posted by bkarthika
Karthika, I don't know about any jewellery making classes in ukkadam area...or any area in cbe for that matter... I'll ask around and let u know... hmmmm... there is a small shop in RS puram(D.B road-almost the end) that sells all kinds of arts n crafts stuffs... It's called "Bombay novelties"... if ur friend gets a chance to go there, just ask her to enquire in that shop... they might know better about these classes...
K, bread pudding looks fab!!!... nethu dinnerku tomato salan seiyalaamnu paarthal peanuts gaali... so last minutela menu change aagidichu... :(